Best Evergreen Frittata Recipes

Evergreen Frittata image

Provided by Sheila Lukins

Yield Makes 8 servings

Number Of Ingredients 6

10 large eggs, lightly beaten
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh dill
2 tablespoons chopped fl at-leaf parsley, plus 1 tablespoon for garnish
2 tablespoons unsalted butter
8 ounces sour cream

Steps:

1. Preheat oven to 350°F. Beat eggs with salt, pepper, and herbs.
2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it foams, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.

Roasted Vegetable Frittata image

Provided by Ina Garten

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese

Steps:

Preheat the oven to 425 degrees.
Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.